Carrot-Coriander Soup with Cilantro Cream

Oxmoor House
Carrot-Coriander Soup With Cilantro CreamRecipe
Oxmoor House
4 servings (serving size: 1 cup soup and 1 tablespoon sour cream mixture)


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2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon plus 1/8 teaspoon ground coriander, divided
4 cups fat-free, less-sodium chicken broth
1 pound carrots, peeled and cut into 1-inch slices
2 tablespoons plus 1 teaspoon fresh lime juice, divided
1/8 teaspoon salt
1/4 cup reduced-fat sour cream
1 tablespoon chopped fresh cilantro


Prep: 20 Minutes
Cook: 26 Minutes

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Stir in 1 tablespoon coriander. Add chicken broth and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrot is tender. Let cool slightly.

. Transfer mixture in batches to a blender or food processor, and process 1 minute or until very smooth. Stir in 2 tablespoons lime juice and salt. Set aside.

. Combine sour cream, cilantro, remaining 1 teaspoon lime juice, and remaining 1/8 teaspoon coriander in a small bowl. Ladle soup into bowls, and top with sour cream mixture.

Created date

March 2010

Nutritional Information

Calories 109
Fat 4.3 g
Satfat 1.5 g
Protein 4.7 g
Carbohydrate 14.4 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 721 mg
Caloriesfromfat 36 %
Fiber 3.2 g
Calcium 58 mg